20 Vegan Cupcake Recipes

Looking for some inspiration for your next get-together, or simply searching for a recipe to enjoy a tasty treat?

We’ve got you covered with our collection of vegan recipes that will help you create mouthwatering treats every time. Read on for our top 20 vegan cupcake recipes, and find your new favorite in no time.

1. Vegan Vanilla Cupcakes

These fluffy vanilla cupcakes are made from scratch using only whole-food ingredients and are topped off with a creamy icing that will have you reaching for seconds.

Ingredients:

• ¾ cups Flour
• 1 cup white granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup non-dairy milk
• ⅓ cup canola oil
• 2 tsp vanilla extract
• 1 tbsp white vinegar

Strawberry Vanilla Frosting:

• ½ cup vegan butter
• 2 cups sugar
• 2 tsp vanilla extract
• 2 tsp strawberry extract
• Fresh sliced strawberries

Directions:

• Preheat the oven to 350°F (180°C). Place 12 cupcake liners into a cupcake pan.
• Add cupcake ingredients to a bowl and mix. Add batter to cupcake liners and bake for 20-25 minutes. Place on a rack to cool.

• Mix frosting ingredients in an electric mixer until smooth. Add to cakes when cool.
• Serve with strawberries for extra flavor.

2. Vegan Lemon Cupcakes

This is one of the most popular recipes on the market, as it’s light, moist, and has just enough lemon flavor to make it stand out against all the other flavors.

Ingredients:

• 1 ¾ cups flour
• 1 cup white granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup non-dairy milk
• ⅓ cup canola oil
• 1 tbsp distilled white vinegar or apple cider vinegar
• 1 tsp vanilla extract
• 2 tsp lemon extract
• 1 tsp Lemon Zest

Lemon Buttercream Frosting:

• 4 cups sugar
• ½ cup vegan butter
• 2 tsp lemon extract
• 2-3 tbsps lemon juice

Directions:

• Preheat the oven to 350°F (180°C), and add liners to a cupcake tray.
• Mix dry ingredients in a bowl, and then add wet ingredients and mix well. Add to cupcake tin and bake for 20 minutes. Allow to cool.
• Combine frosting ingredients in a mixer, and mix slowly, increasing speed until smooth. Add to cupcakes when cool.

3. Vegan Tiramisu Cupcakes

Tiramisu is a classic Italian dessert that combines coffee, mascarpone cheese, ladyfingers, and rum. This vegan version uses tofu instead of eggs and replaces the rum with almond milk.

These are perfect for birthdays, holidays, or anytime you want something special.

Ingredients:

• ½ cups plain flour
• 1 cup granulated sugar
• 3 tsp baking powder
• Pinch of salt
• 1 cup dairy-free milk
• ⅓ cup l flavored oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Coffee soak:

• 2 tbsp water
• 1-2 tsp instant coffee granules, to taste
• 2 tsp granulated sugar

Fudge filling (optional):

• 200g fudge sauce
• 1-2 tsp instant coffee granules, to taste

Coffee frosting:

• 1 can vegan whipped cream
• 2 tsp instant coffee granules

Method:

• Heat the oven to 180° C (350° F), and line a cupcake tray with liners.
• Combine all ingredients in one bowl and combine them well. Fill each cupcake liner about three-quarters full, and bake for 15-20 minutes. Cool in the oven for five minutes, then place on a rack.
• Combine coffee soak ingredients in a small bowl and leave for five minutes.
• Combine fudge filling ingredients in a bowl, mix, and leave for five minutes.
• Add frosting ingredients to a mixer and whisk until smooth peaks appear.
• Once the cupcakes are cooled, remove the middle and dip in the coffee mix. Fill the centers with the fudge filling.
• Decorate with the frosting.

4. Vegan Carrot Cake Cupcakes

Who said carrots have to be boring? With this tasty cake recipe, you will discover that this is far from the case!

Ingredients:

• 2 ⅓ cups flour
• 1 cup sugar
• ¾ cup walnuts, chopped
• 2 ½ tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground ginger
• Pinch of salt
• 2 cups grated carrot,
• ¾ cup dairy free milk
• ¼ cup oil
• 1 tbsp apple cider vinegar, regular vinegar or lemon juice, optional
• 1 tsp vanilla extract
• 8 oz vegan cream cheese
• ¾ cup vegan butter
• 3-4 cups icing sugar
• ⅓ cup walnuts

Directions:

• Preheat the oven at 350°F. Line a cupcake tin with liners.
• Mix dry ingredients in a bowl, add to cupcake tray and bake for 20-25 minutes. Leave to cool.
• Combine the butter and cream cheese in a bowl, and then add sugar and mix for the frosting. When the cakes are cool, add the frosting and serve.

5. Vegan Chocolate Cupcakes

These chocolate cupcakes are so moist and delicious, they’re sure to become your new favorite dessert!

Ingredients:

• 150 ml dairy free milk
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 750g dairy free butter
• 100g caster sugar
• 125g plain flour
• 2 tbsp baking powder
• 4 tbsp cocoa powder

For the Frosting:

• 75g dairy-free butter
• 225g icing sugar
• 1 tsp vanilla extract
• 1 tbsp dairy-free milk
• 30g cocoa powder

Directions:

• Add all ingredients to a bowl and mix well. Add to a cupcake tin, and bake for 15-20 minutes.
• Allow to cool for 5 minutes, and make the frosting by mixing the ingredients until thick and smooth, and adding to the top of the cupcakes.

6. Salted Caramel Vegan Cupcakes

A vegan diet doesn’t mean going without, as this tasty salted caramel cupcake recipe will prove!

Ingredients:

• 150 g self-raising flour
• 85 g caster sugar
• 0.5 tsp bicarbonate of soda
• 4 Tbsp rapeseed oil
• 150 ml soya milk
• 0.50 tsp salt

For the salted caramel sauce:

• 100 g caster sugar
• 100 g maple syrup
• 25 g vegan butter
• 5 Tbsp coconut cream
• 0.25 tsp vanilla extract
• 0.50 tsp sea salt

For the salted sugar shards (optional):

• 25 g roasted hazelnuts, chopped
• 0.25 tsp sea salt
• 100 g caster sugar
• 3 1/2 fl oz cold water

To prepare, add all the ingredients to a mixing bowl and stir well. Add to the cupcake cases and bake at 180°C for 15-20 minutes, before allowing them to cool on a wire rack. Once cool, scoop a section out of the top of each cake.

Make sugar shards by adding hazelnuts and salt to baking foil. Add sugar and cold water to a pan to dissolve the sugar, and then bring to a boil for 5 minutes.

Add this syrup to the nuts, and set aside to cool, removing the foil when cooled completely.

Make the caramel by adding the ingredients to a pan and heating gently, stirring throughout. Remove from heat, stir in salt and vanilla extract, and then add to the wells on the cupcake.

Place a sugar shard into each cake, and allow to cool. Serve within the hour.

7. Blueberry Lemon Vegan Cupcakes

For a little color and fun in your cupcakes, here is a creative recipe that tastes as great as it looks!

Ingredients:

• 380 g plain flour
• 250 g cane sugar
• 3 tsp baking powder
• Pinch of salt
• 250 ml dairy-free milk
• 125 ml vegetable oil
• 1 tsp vanilla extract
• 110 g blueberries or raspberries
• 240 ml tinned coconut cream
• 50 g sugar
• 30 g grated lemon zest and juice
• 2 Tbsp cornflour
• Pinch of turmeric
• 280 g vegan butter
• 300 g icing sugar
• 1 tbsp freeze-dried raspberry powder or beetroot powder and blue spirulina, to color
• 1 tsp vanilla extract

Directions:

• Add dry ingredients to a bowl and mix well, and then add wet ingredients – minus the berries – and mix to combine. Add the mixture to a cupcake tin, and bake for 20 minutes. Cool for 5 minutes, and add to a wire rack.
• Make the filling by adding the coconut cream, sugar, lemon, cornflour, and turmeric to a saucepan and mix until blended. Heat for 5-10 minutes on high heat, and allow to cool.
• Next, make the frosting by adding butter to a mixer and mixing until light, and then add sugar, raspberry or beetroot powder, and vanilla extract until fluffy. Once the cupcakes are cool, remove the centers and fill them with the lemon curd filling, and decorate them with the frosting.

8. Vegan Pink Champagne Cupcakes

These pink champagne cupcakes are super fun, and have an elegant flavor that will impress any party guests!

Ingredients:

• 90 ml soya milk
• 1 tsp cider vinegar
• 25 grams caster sugar
• 50 ml rapeseed oil
• 0.50 tsp vanilla extract
• 90 ml vegan sparkling rosé wine
• 125 grams plain flour
• 0.50 tsp bicarbonate of soda
• 0.50 tsp baking powder
• 0.50 tsp salt
• 1 Tbsp freeze-dried strawberry pieces
• For the topping:
• 50 grams vegan margarine
• 50 grams white vegetable shortening
• 650 grams icing sugar
• 50 ml vegan sparkling rosé wine
• 1 tbsp strawberry jam
• freeze-dried strawberry pieces, to decorate

Directions:

• Add soya milk to a jug with vinegar, and allow to curdle. Add the vanilla, oil and sugar into a bowl and mix with wet ingredients. Add bicarbonate of soda, baking powder, salt, flour, strawberry pieces and mix.
• Add to a cupcake tray and bake for 18-20 minutes. Remove from oven and let it cool.
• Make the topping by adding the ingredients to a bowl and mixing well. Add to cupcakes when cooled.

9. Vegan Guinness Cupcakes

Enjoy the distinctive taste of Guinness combined with a sweet treat in this simple recipe.

Ingredients:

• 110 g dark chocolate
• 110 g margarine
• 50 g cocoa powder
• 300 ml Guinness
• 100 ml aquafaba
• 220 g caster sugar
• 160 g plain flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 1 tsp instant coffee

For the icing:

• 300 g Vegan cream cheese
• 200 g icing sugar
• 1 tsp plant-based milk
• Chocolate shavings for decoration

Directions:

• Melt butter and chocolate in a microwave until smooth. Allow to cool and add the vanilla, coffee and guiness. Mix until soft peaks form, add the sugar, and continue to whisk.
• Add the dry ingredients and fold until smooth, then add the chocolate mixture and fold. Add to cupcake cases and bake for 25 minutes.
• Combine the icing ingredients and mix until smooth. Add to the cupcakes when cool.

10. Red Velvet Cupcakes

Red velvet is a classic cupcake flavor, and these vegan options are perfect for your next birthday bash.

Ingredients:

• 60 g plant-based butter
• 125 g vegan chocolate chips
• 60 ml beetroot juice
• 2 flax ‘eggs’, at room temperature
• 60 g coconut sugar
• 96 g almond flour
• 64 g cocoa powder
• 85 g coconut flour
• 1 tsp baking powder
• 0.50 tsp baking soda
• 1 pinch sea salt

For the icing:

• 133 ml vegan cream cheese, softened
• 133 ml plant-based butter, softened
• 1 tsp vanilla extract
• 88 ml agave nectar

Directions:

• Melt butter and chocolate chips on high in the microwave. Meanwhile, mix flax eggs, sugar and beet juice in a bowl, mix, and add the butter and chocolate.Add the dry ingredients, divide in a cupcake tin, and cook for 20-25 minutes.
• Mix together the icing ingredients, beat until fluffy, and ice the cupcakes once they have cooled.

11. Black Forest Cupcakes

Black forest cakes are made up of layers of sponge cake, cherries, whipped cream and chocolate sauce. This vegan version uses tasty alternatives to dairy for a perfect taste.

Ingredients:

• 175 g plain flour
• 1 tsp bicarbonate soda
• A pinch of salt
• 50 g cocoa powder
• 225 g light brown sugar
• 275 ml hot water
• 60 ml sunflower oil
• 2 tsp apple cider vinegar or lemon juice

For the filling:

• Black cherry jam
• A few drops of Kirsch or brandy

For the topping:

• Coconut cream
• Fresh cherries
• Dark chocolate, grated

Directions:

• Mix dry ingredients in a bowl, then add the wet ingredients and stir until smooth. Add to cupcake tray and bake for 15 minutes. leave to cool, then remove small holes from the center.
• Fill the holes with jam and brandy.
• Add whipped coconut cream to the top for frosting, top with a cherry and serve.

12. Butterscotch Cupcakes

These butterscotch cupcakes are rich and creamy, and will be a hit at any party!

Ingredients:

• 1¼ cups flour
• 2 tbsps cornstarch
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup vegan butter
• ¾ cup brown sugar
• 1 cup dairy-free milk
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar or white vinegar

Vanilla Buttercream:

• 1 cup vegan butter
• 3¾ cups sugar
• ¼ cup coconut milk
• 1 tbsp vanilla extract

Butterscotch Sauce:

• ¼ cup vegan butter
• ¾ cup light brown sugar
• ¾ cup coconut milk
• 2½ tsps vanilla extract
• ⅛ to ¼ tsp salt, to taste

Directions:

• Add cupcake ingredients to a bowl, mix well, and divide between cupcake cases. Bake for 20-22 minutes.
• Make the buttercream by adding the butter to a bowl and beating until creamy. Add sugar a cup at a time, and then vanilla. Mix until creamy.
• Make the butterscotch sauce by melting the butter on medium heat, adding coconut milk and brown sugar, and leave for 5 minutes without stirring. Remove from the heat, add the salt and vanilla and leave to cool.
• Add the frosting, and drizzle with butterscotch sauce.

13. Peanut Butter Chocolate Cupcakes

Worried that a vegan diet would keep you from chocolate treats? Fear no more with this tasty recipe!

Ingredients:

• 1 ½ cups white flour
• 1 cup sugar
• ½ cup vegan butter, melted
• ½ cup non-dairy milk (soy milk)
• ⅓ cup water + 1 teaspoon flax seeds
• 1 tsp vanilla extract
• ⅓ cup cocoa powder
• ¼ tsp cinnamon
• 1 tbsp baking powder
• ½ tsp salt
• ¼ tsp apple cider vinegar
• ½ cup blendable fruit (berries, banana, apple sauce)

Peanut Butter Frosting:

• ⅓ cup creamy peanut butter (salted)
• ⅓ cup vegan butter, chilled
• 1 cup powdered sugar
• Vanilla extract
• 2-3 tbsps non-dairy milk

Directions:

• Add fruit to a blender with non-dairy milk and blend until smooth,
• Mix dry ingredients in a bowl, and then add to blender. Mix well, and add batter to cupcake tray. Bake for 16-20 minutes.
• Mix frosting ingredients and add to cupcakes when cool.

14. Vanilla Chai Cupcakes

Enjoy the sweet taste of chai blended with smooth buttercream goodness.

Ingredients:

• ¾ cup Xylitol
• 1 ½ cup flour
• ½ tsp salt
• 2 flax eggs
• 2 tsp baking powder
• ½ cup + 2 tbsp non-dairy milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 5 bags chai tea

For Buttercream Frosting:

• 250 grams vegan butter
• 500 grams of Xylitol powdered sugar
• ½ tsp ground cinnamon

Directions:

• Steep the chai tea and milk in a saucepan for 10 minutes, and remove from heat to cool.
• Add cake ingredients to a bowl and mix well until smooth. Add the chai tea and mix, then divide the batter in a cupcake tray and bake for 18-20 minutes.
• Remove cupcakes and allow to cool, and combine frosting ingredients in a bowl. Mix and add to cupcakes when cool.

15. Pumpkin Spiced Latte Cupcakes

Why limit your pumpkin spice love to fall, when you can enjoy it all year round in these must-try cupcakes?

Ingredients:

• ¾ Cup baked pumpkin
• 1 Cup sugar
• ½ Cup oil + 1 Tsp
• 1⅓ Cup flour + 4 Tbsp
• 2 Tsp baking powder
• 2 Tsp pumpkin spice
• 4 Tbsp water
• Strong brewed coffee (around ¼ cup)
• Vanilla frosting

Instructions:

1. Preheat the oven to 350°F. Line a cupcake tray with 12 cupcake liners.
2. In a bowl mix the ingredients, then add to the pan and bake for 20/25 minutes.
3. Let the cupcake cool down and remove from the pan.
4. Brush the tops with the coffee and let them sit.
5. Make frosting and add to the top of the cakes.

16. Lemon Meringue Cupcakes

These are so light and fluffy they are sure to become a firm favorite in no time.

Ingredients:

• 1 cup almond milk
• Juice and zest from 1 medium lemon
• 1 ¼ cup self-raising flour
• 2 tbsp cornstarch
• ⅓ cup mild olive oil
• ¾ cup caster sugar
• 1 tsp vanilla extract

For lemon curd:

• Juice from 2 large lemons
• ½ cup almond milk
• 150 g / ¾ cup caster sugar
• 2 tbsp cornstarch
• 1 tbsp dairy-free butter

For meringue frosting:

• Liquid from a 400g tin of chickpeas
• ½ cup icing sugar
• ½ tsp cream of tartar
• 1 tsp vanilla extract

 Directions:

1. Preheat the oven to 170°C and line a cupcake tray with liners.
2. Mix almond milk and lemon juice & zest in a bowl. Mix the flour and cornstarch together in a separate bowl.
3. Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture and stir. Add to cases and bake for 20-25 minutes.
4. Leave to cool and remove cores.
5. Whilst baking, make the curd by mixing the lemon juice, half of the almond milk, sugar, and cornstarch together in a small saucepan Whisk until boiling, remove from heat and add butter and milk. Leave to cool, and add to center of cupcakes.

To Make The Meringue Frosting:

1. Mix chickpea water and icing sugar to a mixer and mix on low. Add tarter and whisk on high for 10 minutes. Add vanilla, whisk for 1 minute and add frosting to cupcakes.

17. Raspberry Vanilla Cupcakes

Raspberry is a popular fruit, and these cupcakes are perfect for when you want something sweet but not too sugary.

Ingredients:

• 2 cups flour
• 1 cup cane sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• ½ cup unsweetened coconut milk
• 1 tbsp vinegar
• ½ cup water
• ⅓ cup shortening, melted
• 1 ½ tsp pure vanilla extract

For raspberry buttercream:

• ¾ cup non-hydrogenated shortening
• 3 cups powdered cane sugar
• 2-3 tbsps coconut milk coffee creamer
• ½ tsp pure vanilla extract
• ½ cup fresh raspberries, plus extra for garnish

Directions:

• Preheat the oven to 350°C and line a cupcake tray with liners.
• Mix dry ingredients in a bowl, and add milk and vinegar in another bowl. Add this to mixture with vanilla, shortening and vanilla and mix. Add to cupcake tray and bake for 20-22 minutes.
• Add buttercream ingredients to a mixer and mix for 2-3 minutes. Add raspberries and mix on low, then add frosting to cupcakes.

18. Mint Chocolate Cupcakes

These mint chocolate cupcakes are delicious and refreshing. They’re also vegan and gluten free!

Ingredients:

• 1 ½ cups plain flour
• ½ cup cocoa powder
• ⅔ cup golden caster sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ⅓ tsp fine sea salt

• 1 cup almond milk
• 1 tsp apple cider vinegar
• ½ cup canola oil
• 1 tsp vanilla extract

For the frosting:

• 1/2 cup vegetable shortening
• 1 tsp mint flavoring
• 1 ½ cup icing sugar
• 1-3 tbsp almond milk
• A couple of drops of green food coloring
• 60g dark chocolate chips

Directions:

• Preheat the oven to 180°C and line a cupcake tray with liners.
• Add ingredients to a bow and mix.
• Fill cupcake cases ⅔ full and bake for 15-20 minutes. Allow to cool.
• Add frosting ingredients together in a bowl and mix well. Add frosting to cupcakes.

19. Banana Cream Cupcakes

Blend delicious banana with a sweet cupcake taste in this must-try recipe.

Ingredients:

• 75 g unsalted vegan butter
• 150 g sugar of choice
• 370 ml almond milk
• 120 g mashed over-ripened banana
• 1 tsp vanilla extract
• 215 g gluten-free all-purpose flour
• 1.5 tsp baking powder
• 0.25 tsp salt

For the cream filling:

• 1.5 tbsp cornstarch
• 2.5 tbsp sugar of choice
• 250 ml unsweetened almond milk
• 0.5 tsp vanilla extract

For the frosting:

• 115 g unsalted vegan butter
• 115 g vegan shortening
• 515 g powdered sugar
• 1 tsp vanilla extract
• 6 Tbsp almond milk
• 120 g banana chip crumbs

Directions:

• Preheat the oven to 176°C and line a cupcake tray with liners.
• Mix butter and sugar, and then wet ingredients and mix well. Add half the dry ingredients, mix, and then add the remaining fry ingredients. Add to cupcake liners and bake for 30 minutes. Allow to cool.
• Add filling ingredients to a pan and simmer over medium heat. Reduce heat and cook for 4-6 minutes. Add vanilla at the end, cook for 10 minutes and then refrigerate for 2-3 hours.
• Make the frosting by adding the ingredients and mixing until smooth
• Remove the core of the cupcakes and add the filling, then add frosting to the top.

20. Vegan Mojito Cupcakes

Getting in the party mood? Then what could be better than tasty mojito cupcakes to kick off the evening!

Ingredients:

• 225 ml soya milk
• 2 sprigs fresh mint
• 1 tsp apple cider vinegar
• 175g caster sugar
• 75 ml rapeseed oil
• 150g plain flour
• 2 tbsp cornflour
• 0.5 tsp bicarbonate of soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 50 ml vegan white rum
• 2 unwaxed limes (juice of)
• 2 tbsp brown sugar

For the toppings:

• 100g vegan margarine
• 150g white vegetable shortening
• 650g icing sugar
• Fresh unwaxed lime slices and fresh mint sprigs, to decorate

Directions:

• Add soy milk and mint to a pan and boil. Preheat oven to 180°C and line a cupcake tray.
• Add milk to a jug, add vinegar and allow to curdle.
• Add dry ingredients to a bowl and mix, and then add milk and vinegar and mix.
• Add to paper cases and bake for 20 minutes.
• Add rum to the top of the cupcakes with a pastry brush, allowing it to soak and then repairing. Repeat with lime juice and add brown sugar.
• Make the topping by mixing ingredients until smooth, and adding rum and lime juice. Add to the top of the cakes and garnish.

Final Thoughts

And there we have it – 20 top recipes that prove that a vegan diet doesn’t have to be dull; all you have to do is choose your favorite recipe!